My goal is always to convey a lot of joy to cooking, eating well and with taste, without depriving us of the pleasure of food. You know, you can get wonderful gluten-free dishes and those who believe that celiacs should follow a “sad” diet will easily change their mind with the cereal salad I'm about to prepare. Don't miss the recipe!
Video of the Recipe
Identity Card of the Recipe
- 172 KCal Calories per serving
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Ingrediants
- 100 g of amaranth
- q.s. of salt
- 1 sprig of rosemary
- 200 g of pumpkin
- 15 g of grated Parmesan cheese
- 15 g of pecorino
- 4 tablespoons of extra virgin olive oil
- 20 g of almonds
- 30 g of basil
- 100 g of millet
- 100 g of quinoa
- q.s. of pepper
Materials Needed
- Cookware
- Mixer
- Bowl
- Wooden spoons
- Cooking pan
- Coppapasta (optional)
Preparation
- Pour 650 ml of water into a saucepan and bring to a boil. Salt lightly and pour in the amaranth, hulled millet and quinoa (previously washed in water). Wait for it to boil and cook for 15-20 minutes, covering with the lid, until the water has completely dried. should it dry out too much, possibly add more boiling water during cooking: to avoid this risk, it is recommended to maintain a low flame.
Did you know that
While amaranth and hulled millet can be cooked directly, quinoa requires preliminary washing in water to eliminate all saponins, substances responsible for the bitter taste.- In the meantime, clean the pumpkin by removing the hard and massive rind, and the internal seeds. Cut the pumpkin into cubes and steam it for about ten minutes, until soft. To flavor the pumpkin, add a sprig of rosemary while cooking.
- Salt the pumpkin to taste.
- Prepare the dressing. Wash and dry the basil leaves and chop them together with the cheeses (parmesan and pecorino) and the oil. If the sauce is too thick, add one or two tablespoons of water. Blend intermittently until you obtain a sort of Genoese pesto.
- Toast the almonds and chop them coarsely with a knife.
- The cereals are ready when they have absorbed all the water. Pour the cereal mix into a bowl and season with the basil pesto. Season with salt and pepper and season with the diced pumpkin.
- Serve the cereal salad on single-portion bowls.
- For an even more elegant version, divide the cereal salad into a square or round pastry ring and serve as an accompaniment to a fondue prepared with mixed cheeses and milk.
Alice's comment - PersonalCooker
A "cereal salad served in an elegant way: this dish is also perfect to serve during an important dinner! Do you dare? Then serve this dish on a bed of cheese fondue. The flavor will conquer you!"Nutritional values and Health Comment on the recipe
The Cereal Salad for Celiacs is a not too caloric first course, gluten-free and with an energetic prevalence of carbohydrates. The lipids contain mostly unsaturated fatty acids, the fibers are abundant and the cholesterol not very significant.
The Cereal Salad for Celiacs is a food that also lends itself to the diet against metabolic diseases, paying attention to the portion in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
The dish contains traces of lactose.
The average portion is about 200g per cooked (345kcal).
PLEASE NOTE: the nutritional values shown on the side refer to 100 grams of cooked food.
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